Hi all,I've been having issues lately where I don't get good crema and the shots are too fast, and I've tried a bunch of things but now I'm at a loss.

1) I thought it was old beans, so I tried Redbird, roasted on 4/302) My grinder was spitting out really coarse grounds so Baratza replaced it because I had a bad adjustment ring

So now I have my new (replacement) Preciso on 1A (as fine as it goes) on fresh coffee, but my Crossland CC1 is still putting out shots in under 15 seconds. If it matters: 1sec preinfusion, 1 sec wait, 202*F on the PID. I fill the 58mm basket and tamp as hard as I can. It's roughly 18g of coffee, possibly closer to 19g. I think it's an overdose but I'm trying to get a proper extraction and I'm failing.

Is it possible my machine pressure is too weak? I thought maybe the OPV is set too sensitive? Can a Preciso on 1A really be still too coarse (I thought espresso is roughly in the 9 macro range). The new Redbird pours with a decent crema (looks like a Guinness, if that makes sense) but the crema disappears almost immediately. The shot is sour, of course, too.

I've spent so much time and effort trying to get good espresso and if I'm going to have crappy shots I can get a $400 superautomatic instead of my $900 setup. Please help!!

The adjustment screw could need adjustment on the Preciso, though it should have been adjusted correctly to start with. Does not seem so likely with a new from factory grinder. The thread below may help. The placement of the screw can affect the coarseness by number.

I don't have that grinder (or that maker, for that matter) but I have to think it's still a grinder problem. At the finest setting you have, with a hard tamp, i'd think you'd be plugging the entire works and getting no coffee coming out. That it's too fast makes me think your finest setting just isn't really very fine.

yes, FEEL THE COFFEE. Actually, I'd say maybe not quite talcum powered, more like sugar, perhaps a wee bit finer.If it's not, then try moving the adjustment screw.Mine just happened to be set perfectly.

As a guide, MANY of us seem to have success around the 9 mark, some 8, a few at 10...all depends where that screw is set...in my case, at 9, with the Micro between d-k. (for espresso, of course)

SCG and Baratza both agree it's the grinder. The coffee is not as fine as you are describing, so I'll probably have to do the adjustment. How do I know how much to move the screw? I don't want to lose the ability to do french press...

So before I made any adjustments, I cleaned it out and started slowly tightening the collar until I hear the pitch change and an almost grinding sound -- the zero point as I understand it. That's all the way about 7 right now, when I make this adjustment do I expect that point to be higher on the macro scale (10) or lower (4)? I am just trying to make sure I do it right.

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